Dill pickles + Havarti dill cheese + tortilla = one dill-icious Dill Pickle Quesadilla. Three simple ingredients combine to make one crispy quesadilla that's dill pickle-forward and sure to please even the pickiest pickle aficionado.
I’m having a damn dilly day, thanks to this dill-icious Dill Pickle Quesadilla. And if you want to have yourself a damn dilly day, keep reading. This special quesadilla is unapologetically fun to eat. And might I recommend pairing it with a side of Chipotle Ranch for dipping? Super easy recipe for that below.
Three ingredients gets you on your way to enviable lunch goals: one big ass tortilla, one cup of shredded Havarti dill cheese, and pre-sliced dill pickle chips
Love dill pickles? Try this dill pickle salsa next! You can even add it as a garnish for your quesadillas for more pickle flavor!
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Why You'll Love This Recipe
- It's a pickle lover's dream. Not only is the main ingredient dill pickles, using a dill Havarti cheese enhances the pickle-forward flavor of this quesadilla.
- Who says sandwiches get all the fun? Putting dill pickles between a melty cheese layer in a pan-crisped handheld quesadilla offers a unique way to enjoy pickles. Plus I share a super quick and complementary Chipotle Ranch dipping sauce recipe to go alongside - keep scrolling!
For more fun ways to enjoy pickles, try this dill pickle cucumber salad and air fried pickles next!
Ingredients
- Extra-large flour tortillas: I'm a fan of the folded quesadilla, so I prefer to reach for extra large flour tortillas.
- Dill pickle slices: I used Vlasic Dill Pickle Chips because I like how delightfully salty and puckery they are. Try it with Wickles Wicked Pickle Chips for a spicy variation. No matter the brand you choose, you can use the leftover pickle juice to add flavor to just about anything! So don't waste it.
- Havarti dill cheese: Buy a block and shred it yourself for the best results. I like how the cheese melts in a thin layer, not overwhelming the pickle. This is one of those nice thin and crispy quesadillas. You could also add another good melting cheese to the mix, like white cheddar or Oaxaca cheese.
How to Make Pickle Quesadillas
I hope you have yourself a damn dilly day. Here’s how you make a Dill Pickle Quesadilla.
To get started, heat a griddle pan over medium heat and place the dill pickle slices on paper towels and cover to remove excess moisture. This is key to avoiding a soggy quesadilla.
- Lay the tortilla on a cutting board. Sprinkle a ½ cup of shredded Havarti cheese over one side of the tortilla.
- Strategically place dill pickle slices on top of the shredded cheese to ensure a pickle gets into nearly every hypothetical bite.
- Cover with the other ½ cup of shredded Havarti cheese. Fold the naked tortilla half onto the loaded half.
- Put onto the warm griddle and let cook for 4-5 minutes or so, checking the underside periodically. When the underside is all golden brown and crisp and the cheese melty, flip.
- Cook for an additional 4-5 minutes or so, until you’ve reached desired doneness. I like it nice and crispy, so cook it longer if it needs additional time.
- Remove from heat and cut into quarters. Enjoy!
- Optional: Make a quick chipotle dip by combining 1 chipotle en adobo pepper plus 1 tablespoon chipotle en adobo sauce and a ½ cup Ranch dressing, blended in a food processor or blender to combine.
Expert Tips
- Make It on the Grill: I chose to griddle this on a cast iron pan on the stovetop, but a grilled quesadilla is fantastic as well, weather permitting.
- Serving Idea: I love this quick chipotle dip made with 1 chipotle en adobo pepper plus 1 tablespoon chipotle en adobo sauce and a ½ cup Ranch dressing blended in a food processor or blender. It's also great with this smoky quesadilla dipping sauce or chipotle lime sauce.
Recipe FAQs
Absolutely! Place the folded quesadillas on a baking pan sprayed with cooking spray. Spray the tops lightly as well. Bake in a 400°F preheated oven for 10-12 minutes, flipping over halfway during cooking.
Sure! Add some cooked seasoned ground beef for a version of this quesadilla that feels a bit like a cheeseburger! You could also use leftover tex-mex ground beef, pulled pork, shredded chicken, or bacon to the quesadilla filling.
More Pickle Recipes
If you tried this dill pickle quesadilla recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
Dill Pickle Quesadilla
Equipment
- Cast Iron Griddle Pan
Ingredients
- 1 extra large flour tortilla
- 8-9 dill pickle slices I used Vlasic Dill Pickle Chips
- 1 cup dill Havarti cheese shredded
Instructions
- Heat griddle pan over medium heat.
- Put dill pickle slices on paper towels and cover to remove excess moisture. This is key to avoiding a soggy quesadilla.8-9 dill pickle slices
- Lay the tortilla on a cutting board. Sprinkle ½ a cup of shredded Havarti cheese over half of the tortilla.1 extra large flour tortilla, 1 cup dill Havarti cheese
- Strategically place dill pickle slices on top of the shredded cheese to ensure a pickle gets into nearly every hypothetical bite.
- Cover with the other ½ cup of shredded Havarti cheese. Fold the naked tortilla half onto the loaded half.
- Put onto the warm griddle and let cook for 4-5 minutes or so, checking the underside periodically. When the underside is all golden brown and crisp and the cheese melty, flip.
- Cook for an additional 4-5 minutes or so, until you’ve reached desired doneness.
- Remove from heat and cut into quarters.
- Enjoy with Creamy Chipotle Ranch.
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